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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What is the disadvantage of cooking vegetables?
(a) It discolors them.
(b) They don't taste so nice.
(c) It reduces their nutrient value.
(d) It makes them harder to preserve.

2. What country do both sushi and sashimi originate from?
(a) Vietnam.
(b) Japan.
(c) China.
(d) Hong Kong.

3. What is egg made from?
(a) Bacteria.
(b) A living germ cell.
(c) A foetus.
(d) Sugar and salt.

4. What kind of eggs does the author say people should cook at 250 degrees?
(a) Scrambled eggs.
(b) Boiled eggs.
(c) Poached eggs.
(d) Fried eggs.

5. What often turns brown after cutting them?
(a) Artichokes.
(b) Asparagus.
(c) Carrots.
(d) Potatoes.

6. What family is the tomato a member of?
(a) Root.
(b) Berry.
(c) Thorn.
(d) Nightshade.

7. What did Louis Pasteur invent in the 1860s?
(a) Pasterised treatment.
(b) Skimming treatment.
(c) Heat treatment.
(d) Whipping treatment.

8. What does vitamin C aid in?
(a) Blood sugar replacement.
(b) High metabolic rates.
(c) Good digestion.
(d) Collagen replacement.

9. What country do poke and lomi dishes originate from?
(a) Hawaii.
(b) China.
(c) Bermuda.
(d) Gibraltor.

10. From what kind of crystals is ice cream made?
(a) Ice.
(b) Cream.
(c) Salt.
(d) Sugar.

11. What part of the lobster is often added to lobster sauce?
(a) Lobster shell.
(b) Lobster eggs.
(c) Lobster blood.
(d) Lobster brain.

12. What helps produce leaner meat in some countries?
(a) Lactic acid.
(b) Bone marrow.
(c) Dried animal blood.
(d) Animal hormones.

13. What kind of milk does the author say can be highly toxic?
(a) Full fat milk.
(b) Raw goat's milk.
(c) Raw cow's milk.
(d) Skimmed milk.

14. What changes the pigmentation in fruits and vegetables?
(a) Leaving them too long.
(b) Mishandling htem.
(c) Peeling them.
(d) Cooking them.

15. What does the author say is the most common shellfish?
(a) Oysters.
(b) Crabs.
(c) Lobsters.
(d) Prawns.

Short Answer Questions

1. Why does the author think one should grill thin meat?

2. What should one always do to vegetables before eating them?

3. What method of preparing eggs does the author not recommend?

4. Which of the following is a raw fish dish?

5. What does the egg have to pass through to get coated in white membrane?

(see the answer keys)

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